Rhubarb Cheesecake Recipe

Name: Rhubarb Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) unbaked pie shell; 3 cups chopped fresh rhubarb; 1/2 cup white sugar; 3 tablespoons all-purpose flour; 1 (8 ounce) package cream cheese, softened; 1/2 cup white sugar; 2 eggs; 1 (8 ounce) container sour cream; 2 tablespoons white sugar; 1 teaspoon vanilla extract

Servings: persons

1 (9 inch) unbaked pie shell
3 cups chopped fresh rhubarb
1/2 cup white sugar
3 tablespoons all-purpose flour
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 eggs
1 (8 ounce) container sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

1
Preheat the oven to 400 degrees F (200 degrees C).
2
In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).
3
In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.
4
Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie while it is hot. Cool to room temperature, then refrigerate until chilled before serving.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (9 inch) unbaked pie shell, 3 cups chopped fresh rhubarb, 1/2 cup white sugar, 3 tablespoons all-purpose flour, and more.

Yes, Rhubarb Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cheesecake

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